Ingredients:
For
Dough:
Whole Wheat Flour - 1 1/2 cups
Salt to taste
Oil – 3 tsp
Water – 1/2
cup
Dry Flour in
a plate – for rolling
For
Filling:
Potatoes - 4 large, boiled and peeled
1tsp Chaat Masala
1 tsp Red Chili Powder
1 tsp cumin powder
1tsp mango powder/amchur powder
1tsp garlic powder
1tsp onion powder
1 green chili finely chopped
Salt – 1 tsp or to taste
½ cup Cilantro finely chopped
Spray Cooking Oil – for pan frying
Process
1.
Prepare dough for chapatti
and keep aside.
2.
Grate boiled Potatoes. Grating prevents lumps and prevents the prathas
from tearing while rolling.
3.
In a medium sized
bowl, add Potatoes with remaining filling ingredients and mix well.
4.
Keep a tava or
skillet on the stove at medium to medium high.
5.
Divide dough into
equal size balls (approximately 8).
6.
Divide Filling
into equal size balls (approximately 8).
7.
Roll out one dough
ball into a 3-4 ” disk.
8.
Place a Filling
ball on the center of the disk and fold the dough around the Filling ball,
completely enclosing it. Pinch the dough
ends together.
9.
Flatten the
stuffed ball with your palm and dip it into the dry flour on both sides.
10. Using a rolling pin, roll out the stuffed ball into
a tortilla shaped disk.
11. Place the rolled paratha on the heated skillet and
cook until bubbles start to appear.
12. Once bubbles appear, flip the paratha over and lightly
spray it with cooking oil.
13. Allow this side to cook for 30 seconds and flip it
over once more. Again, lightly spray
with cooking oil.
14. Keep flipping and cooking the paratha until the look
of raw dough is gone and it looks completely cooked. It should have light golden/brown spots.
Serve hot with pickle, yogurt or chutney
Note:
The chapatti dough should be soft this helps to roll
the parathas without any effort.
Steam the potatoes in pressure cooker or cook them
in microwave this will ensure the potatoes do not have excess moisture in them
which makes it easier to roll the parathas
Posts
No comments:
Post a Comment